Alexandre Dumas Potato Salad

Updated February 23, 2016
This image courtesy of Joseph DeLeo

The classic French potato salad with a wine-and-oil marinade. First introduced in Alexandre Dumas’s Dictionary of Cuisine.

Makes6 servings



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together, game day

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, vegan, vegetarian

Mealdinner, lunch

Taste and Textureherby, light, savory, sharp, tangy

Type of Dishsalad


  • 6 good-size new or waxy potatoes, unpeeled
  • 2 tablespoons salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup dry white wine
  • 8 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • ½ cup chopped parsley
  • ½ cup chopped green onion or chives


  1. Boil the potatoes in their skins in salted water to cover until just pierceable. Drain and peel while hot. Slice them into a bowl, season to taste with salt and pepper, and pour the wine and oil over them. Let them cool, then add the vinegar, parsley, and green onions or chives, and toss lightly. Serve with cold meats or chicken, or as part of a summer buffet.



I have not made this yet so I cannot rate it.

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Admittedly, I clicked on this for the Alexandre Dumas name-drop, but this does sound pretty tasty. I'll give it a go... for Dumas' sake. )

This sounds like a good recipe for potato salad except for all the salt. Two tablespoons of salt is either a gigantic overkill or a misprint. Start with a scant teaspoon or so and increase from there according to taste. It's a much better idea to add salt as needed than to throw the whole works out because it's inedible.

The 2T of salt is for the water that you boil the potatoes in and it definitely takes a lot. Just like salting pasta water. You can definitely season with SP to taste afterwards, but it's a critical step to salt the cooking water well )


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